Apr 12th2018 >>

Paleo Chocolate Chunk Strawberry Banana Bread

Paleo Chocolate Chunk Strawberry Banana Bread is made in one bowl and comes together easily! The paleo coconut flour banana bread recipe is made with fresh strawberries and is naturally gluten free.

The day is finally here! If you follow me on Instagram stories, you know that I was testing this banana bread recipe over the past few weeks. After testing and perfecting, I’m finally sharing the recipe for this paleo chocolate chunk strawberry banana bread. It’s worth the wait. The bread combines a few simple ingredients and adds fresh strawberries and chocolate chunks. The bread combines bananas, eggs, coconut oil and maple syrup. It’s naturally gluten free, slightly sweet and completely irresistible. Even if you don’t eat paleo on a regular basis, you will love this bread.

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How to make paleo banana bread

Paleo banana bread is easy to make. We add fresh strawberries and chocolate chunks, but you can omit them, if desired. Combine banana, eggs, maple syrup, vanilla extract and coconut oil together in a large mixing bowl. Stir until combined. Then stir in the coconut flour, salt and baking power. Line a 9″x5″ loaf pan with parchment paper. Pour about 1/3 of the batter without the strawberries into the pan. Fold in the strawberries and chocolate chunks, if using, into the remaining batter. Pour the batter into the pan. Top with additional sliced strawberries and extra chocolate chunks, if desired.

Bake the paleo banana bread in the oven at 350 degrees F for 50 to 55 minutes. A tester should come out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing.

Tips for this coconut flour banana bread

Using 1/2 cup to 1 cup of coarsely chopped strawberries ensures the best consistency and flavor. Keep in mind that strawberries retain a lot of water, so too many strawberries will make the bread too moist. After making this recipe many times, we consistently have good results will up to 1 cup of berries.

1 cup of thawed frozen fruit often contains more moisture than fresh fruit. We do not recommend using frozen fruit for this recipe.

You can omit the chocolate chunks, if desired.

Coconut flour replaces regular all purpose flour in this recipe to make it paleo compliant.

Use ripe but not overly ripe bananas. Bananas with a few brown specks are perfect.

Dairy free chocolate chip banana bread

To make this recipe dairy and egg free, substitute the three eggs for flax eggs and ensure your chocolate chips are dairy free too. All the other ingredients are dairy free! We love using the Enjoy Life dairy free chocolate chips.

The strawberry banana bread is the perfect breakfast, snack or dessert. Bake a batch at the beginning of the week and enjoy eating throughout the week. Even if you don’t eat paleo on a regular basis, you will love this bread!

Paleo Chocolate Chunk Strawberry Banana Bread

Yield:8servings

Prep Time:

15mins

Cook Time:

55mins

Total Time:

1hr10mins

Paleo Chocolate Chunk Strawberry Banana Bread is made in one bowl and comes together easily!

Instructions

In a large mixing bowl, using a spoon or rubber spatula, stir together the banana, eggs, maple syrup, vanilla extract, and coconut oil until well combined.

Stir in the coconut flour, salt, and baking powder. Pour about ⅓ of the batter without strawberries into the pan. This will help prevent the strawberries from falling to the bottom.

Fold in the strawberries, and chocolate chunks if using, and pour the rest of the batter into the pan. Top with some sliced strawberries and extra chocolate chunks if desired. Bake at 350 F (180 C) for 50 to 55 minutes, or until a tester comes out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing. Store the cooled loaf in an airtight container in the refrigerator for up to 1 week or wrap the loaf well and freeze for up to 6 months. Enjoy!

Notes

Using 1/2 cup to 1 cup of coarsely chopped strawberries ensures the best consistency and flavor.

Do not use frozen fruit for this recipe.

You can omit the chocolate chunks, if desired.

Coconut flour replaces regular all purpose flour in this recipe to make it paleo compliant.

Use ripe but not overly ripe bananas. Bananas with a few brown specks are perfect.

Instructions

In a large mixing bowl, using a spoon or rubber spatula, stir together the banana, eggs, maple syrup, vanilla extract, and coconut oil until well combined.

Stir in the coconut flour, salt, and baking powder. Pour about ⅓ of the batter without strawberries into the pan. This will help prevent the strawberries from falling to the bottom.

Fold in the strawberries, and chocolate chunks if using, and pour the rest of the batter into the pan. Top with some sliced strawberries and extra chocolate chunks if desired. Bake at 350 F (180 C) for 50 to 55 minutes, or until a tester comes out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing. Store the cooled loaf in an airtight container in the refrigerator for up to 1 week or wrap the loaf well and freeze for up to 6 months. Enjoy!

Nutrition Information

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

8 comments on “Paleo Chocolate Chunk Strawberry Banana Bread”

Hi, Gail! Thanks for your feedback. I've made this recipe many times without issues as have other readers. However, fruit contains a lot of moisture, so depending on actual measurements, that could be the issue. The flour amount is correct, however I revised to add a few additional tablespoons to the recipe above (but either way should work.) And, I also went back and added a few additional notes and comments. I do not recommend using frozen bananas. I hope you try it again. Thank you so much for your comment!

Like the taste of this bread, but I had to double the cooking time. Is the flour amount correct?
I will make again and tweak. I used frozen bananas (that I thawed out) - maybe that gave too much moisture?May try as small muffins so not so wet next time, because it is tasty!

So I used frozen raspberries instead of strawberries, that being the only exception. I found that it was crazy moist. So much sorry that it nearly split in two when I was wrapping it in cling wrap to give the a friend. Would adding a little extra coconut flour help?

Hi Chelsea! Yes, adding a little extra coconut flour should help. Or cut back on the bananas and raspberries. Berries tend to have a lot of moisture and it's possible that a cup of raspberries holds more water than a cup of chopped strawberries. It is a moist bread, but it shouldn't split in two like you described.

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